CN115590045A - Preparation method of day lily biscuits - Google Patents
Preparation method of day lily biscuits Download PDFInfo
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- CN115590045A CN115590045A CN202211135802.4A CN202211135802A CN115590045A CN 115590045 A CN115590045 A CN 115590045A CN 202211135802 A CN202211135802 A CN 202211135802A CN 115590045 A CN115590045 A CN 115590045A
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- day lily
- biscuits
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- 241000756137 Hemerocallis Species 0.000 title claims abstract description 64
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 33
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 26
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 26
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 15
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000004386 Erythritol Substances 0.000 claims abstract description 10
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 10
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 10
- 229940009714 erythritol Drugs 0.000 claims abstract description 10
- 235000019414 erythritol Nutrition 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013601 eggs Nutrition 0.000 description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 239000003925 fat Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000001465 calcium Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000020415 coconut juice Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a preparation method of day lily biscuits, and relates to the technical field of food processing. The preparation method of the day lily biscuits comprises the following steps of A, preparing raw materials, preparing 50g of butter, 30g of erythritol, 10g of egg liquid, 20g of coconut flour, 20g of red beans, 20g of coix seeds, 3g of baking powder and a proper amount of dry day lily, preparing clear water and warm water for later use, B, treating the raw materials, cleaning the red beans, the coix seeds and the dry day lily in the step A, soaking the red beans and the coix seeds for 12 hours, and then placing all the three raw materials in a steamer. By adding the red beans and the coix seeds, the components of the biscuits are enriched, and the erythritol and the coconut flour are added, so that the flavor of the biscuits is increased, the dried daylily crushed into powder is matched, the dried daylily biscuits are unique in flavor, rich in nutrition and more full and rich in flavor, the unique flavor and the nutritional value of the daylily are combined, and the daylily biscuits are applied to the biscuits.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of day lily biscuits.
Background
With the increasing of biscuit varieties, consumers are dazzlingly and indiscriminately selected, and the health consciousness of modern people is enhanced, and the biscuits are not good for health if the biscuits are selected according to personal taste, the main nutritional ingredients of the biscuits are carbohydrates, proteins, fat, calcium, potassium and iron, the whole nutrition is not balanced enough, the biscuits are only used as auxiliary food for people to live, high-fat and high-oil food is excessively ingested, the intake of dietary fiber is gradually reduced, and the incidence of obesity is gradually increased when the biscuits are eaten.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of day lily biscuits, which solves the problems that the main nutritional ingredients of the biscuits are carbohydrates, proteins, fat, calcium, potassium and iron, the overall nutrition is not balanced enough, the biscuits are only used as auxiliary foods for people's life, the excessive intake of high-fat and high-oil foods is reduced, the intake of dietary fibers is reduced day by day, and the incidence of obesity is increased day by eating the biscuits.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a preparation method of day lily biscuits comprises the following steps:
step A. Raw material preparation
Preparing 50g of butter, 30g of erythritol, 10g of egg liquid, 20g of coconut flour, 20g of red beans, 20g of coix seeds, 3g of baking powder and a proper amount of dried day lily, and preparing clear water and warm water for later use;
step B raw material treatment
Cleaning the red beans, the coix seeds and the dry day lily in the step A, soaking the red beans and the coix seeds for 12 hours, putting all the three raw materials into a food steamer, heating and steaming the materials in a water-proof way, taking out the red beans, the coix seeds and the dry day lily, drying the red beans, the coix seeds and the dry day lily, and crushing the dried red beans, the coix seed powder and the day lily powder into powder for later use;
step C, kneading dough and mixing materials
Melting the butter prepared in the step A, adding erythritol, stirring to be fluffy, adding egg liquid and a proper amount of warm water, continuously stirring and uniformly mixing, then adding day lily powder, red bean powder and coix seed powder, and simultaneously mixing coconut flour and baking powder, stirring and kneading into dough;
step D, shaping and refrigerating
C, placing the dough in the step C on oiled paper, uniformly dividing the dough into small blocks, flattening the small blocks by using a biscuit mold, shaping the small blocks, and placing the small blocks in a refrigerator for refrigerating for 1 to 2 hours;
step E, baking and forming
Taking the small dough blocks which are finished in the step D from the refrigerator, uniformly placing the small dough blocks on a baking tray, putting the baking tray into an oven which is preheated to 100-200 ℃, and baking for 15-20 minutes to obtain the day lily biscuits;
step F, cooling and bagging
And E, drying the day lily biscuits baked in the step E at a low temperature for 10 minutes, and packaging the day lily biscuits by using a sealing tube or a sealing bag.
Preferably, the step B also comprises cinnamon powder which is used as a spice and has fragrant, mild and sweet feeling.
Preferably, the temperature of the warm water is controlled at room temperature, and the eggs are not easy to separate water from oil at room temperature.
Preferably, the flatness of the surface of the oiled paper needs to be ensured after the biscuit die is pressed in the step D, so that the regularity of the biscuits can be ensured.
Preferably, the refrigeration temperature in the step D is-5-0 ℃, the temperature is too low, the temperature difference is too large during baking, energy is wasted, the material is easy to crush, and the shape is not easy to maintain due to too high temperature.
Preferably, in the step B, the water content of the dried day lily is 11-13%, and the water content is too high, so that the water content of the dough is too high, the dough is hard after baking, and if the water content is too low, the dough is not easy to taste and the taste is influenced.
Preferably, the baking in the step E is firstly baked at 180-200 ℃ for 10-12min, and then baked at 140-160 ℃ for 5-8min.
Preferably, in the step C, the day lily powder is added after the egg liquid is added, so that the situation that the taste is influenced by direct wrapping of the egg liquid is avoided.
(III) advantageous effects
The invention provides a preparation method of day lily biscuits. The method has the following beneficial effects:
1. the day lily biscuits prepared by the method have unique flavor and rich nutrition, are mixed with dried day lily and are ground into powder, so that the flavor of the day lily is more intense and full, and the unique flavor and the nutritional value of the day lily are combined and applied to the biscuits.
2. The preparation method of the day lily biscuits is simple in preparation process and good in taste, red beans and coix seeds are added, the components of the biscuits are enriched, erythritol and coconut flour are added, the flavor of the biscuits is improved, and the day lily biscuits are suitable for most people to eat.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example (b):
the embodiment of the invention provides a preparation method of day lily biscuits, which comprises the following steps:
step A. Raw material preparation
Preparing 50g of butter, 30g of erythritol, 10g of egg liquid, 20g of coconut flour, 20g of red beans, 20g of coix seeds, 3g of baking powder and a proper amount of dried day lily, and preparing clear water and warm water for later use;
step B. Raw material treatment
Cleaning the red beans, the coix seeds and the dry day lily in the step A, soaking the red beans and the coix seeds for 12 hours, putting all the three raw materials into a food steamer, heating and steaming the materials in a water-proof way, taking out the red beans, the coix seeds and the dry day lily, drying the red beans, the coix seeds and the dry day lily, and crushing the dried red beans, the coix seed powder and the day lily powder into powder for later use;
step C, kneading dough and mixing materials
Melting the butter prepared in the step A, adding erythritol into the melted butter, stirring the mixture to be fluffy, adding egg liquid and a proper amount of warm water, continuously stirring and uniformly mixing the egg liquid and the warm water, then adding day lily powder, red bean powder and coix seed powder, and simultaneously mixing and kneading the mixture with coconut flour and baking powder into dough;
step D, shaping refrigeration
C, placing the dough in the step C on oil paper, uniformly dividing the dough into small pieces, flattening the small pieces by using a biscuit mold, shaping the small pieces, and placing the small pieces into a refrigerator for refrigerating for 1 hour;
step E, baking and forming
Taking the small dough blocks which are finished in the step D from the refrigerator, uniformly placing the small dough blocks on a baking tray, putting the baking tray into an oven preheated to 100-200 ℃, and baking for 15 minutes to obtain day lily biscuits;
step F, cooling and bagging
E, drying the day lily biscuits baked in the step E at a low temperature for 10 minutes, and packaging the day lily biscuits by using a sealing tube or a sealing bag;
erythritol serving as a filling type sweetener has tasty and refreshing sweet taste, is not easy to absorb, is stable at high temperature, is stable in a wide pH range, has mild cool feeling when dissolved in the mouth, and is suitable for various foods, coconut flour is powder prepared by squeezing fresh coconut pulp and then spraying the fresh coconut pulp by a drying method, the coconut flour is rich in various fatty acids, eighteen amino acids, calcium, zinc, manganese, iron and vitamin C which are required by a human body, the coconut has high nutritional value and sweet and neutral coconut flavor, has the effects of tonifying spleen and stomach and killing insects and malnutrition, is sweet in coconut juice taste and warm in nature, has the functions of promoting the secretion of saliva or body fluid and promoting diuresis, is added with baking powder as a quick leavening agent, is added with a quick fermentation process of dough, is used for steaming and boiling dried day lily, toxic substances in the day lily are removed, and the day lily is ground into powder, so that the prepared biscuit is rich and full in flavor;
the temperature of warm water is controlled at room temperature, eggs are not easy to separate water and oil at room temperature, a biscuit die is pressed to be flat, the surface of the oiled paper is required to be flat, the oiled paper is taken out after being pressed to see whether the oiled paper attached to biscuit dough is wrinkled or not, if the oiled paper is flattened, the biscuit is placed back into the die to ensure that the biscuits are regular, the storage temperature in the step D is-5 ℃, the temperature is too low, the temperature difference is too large during baking, energy is wasted, the biscuit is easy to break, the temperature is too high, the shape is difficult to maintain, the water content of dried day lily is 11-13% in the step B, the water content is too high, the dough is too hard after baking, if the water content is too low, the taste is not easy to enter, baking in the step E is carried out, the baking is carried out at 180 ℃ for 10min, then the baking is carried out at 140 ℃ for 5min, and after egg liquid is added in the step C, day lily powder is added, so that the egg liquid is prevented from being directly wrapped and the taste is not affected.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of day lily biscuits is characterized by comprising the following steps:
step A. Raw Material preparation
Preparing 50g of butter, 30g of erythritol, 10g of egg liquid, 20g of coconut flour, 20g of red beans, 20g of coix seeds, 3g of baking powder and a proper amount of dried day lily, and preparing clear water and warm water for later use;
step B. Raw material treatment
Cleaning the red beans, the coix seeds and the dried day lily in the step A, soaking the red beans and the coix seeds for 12 hours, putting all the three raw materials into a food steamer, heating and steaming the three raw materials in a water-proof way, taking out the red beans, the coix seeds and the dried day lily, drying the red beans, the coix seeds and the dried day lily, and crushing the dried red beans, the coix seeds and the day lily into powder for later use;
step C, dough mixing
Melting the butter prepared in the step A, adding erythritol, stirring to be fluffy, adding egg liquid and a proper amount of warm water, continuously stirring and uniformly mixing, then adding day lily powder, red bean powder and coix seed powder, and simultaneously mixing coconut flour and baking powder, stirring and kneading into dough;
step D, shaping and refrigerating
C, placing the dough in the step C on oil paper, uniformly dividing the dough into small pieces, flattening the small pieces by using a biscuit mold, shaping the small pieces, and placing the small pieces into a refrigerator for refrigerating for 1 to 2 hours;
step E, baking and forming
Taking the small dough blocks which are finished in the step D from the refrigerator, uniformly placing the small dough blocks on a baking tray, putting the baking tray into an oven which is preheated to 100-200 ℃, and baking for 15-20 minutes to obtain the day lily biscuits;
step F, cooling and bagging
And E, drying the baked day lily biscuits at low temperature for 10 minutes, and packaging by using a sealing tube or a sealing bag.
2. The preparation method of the day lily biscuits according to claim 1, characterized by comprising the following steps: and the step B also comprises cinnamon powder.
3. The preparation method of the day lily biscuits as claimed in claim 1, wherein: the temperature of the warm water is controlled at room temperature.
4. The preparation method of the day lily biscuits according to claim 1, characterized by comprising the following steps: and D, flattening the biscuit mould in the step D to ensure the flatness of the surface of the oiled paper.
5. The preparation method of the day lily biscuits according to claim 1, characterized by comprising the following steps: the refrigerating temperature in the step D is-5-0 ℃.
6. The preparation method of the day lily biscuits as claimed in claim 1, wherein: and in the step B, the water content of the dried day lily is 11-13%.
7. The preparation method of the day lily biscuits according to claim 1, characterized by comprising the following steps: and E, baking at 180-200 ℃ for 10-12min, and then baking at 140-160 ℃ for 5-8min.
8. The preparation method of the day lily biscuits as claimed in claim 1, wherein: in the step C, the egg liquid is added firstly, and then the day lily powder is added.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211135802.4A CN115590045A (en) | 2022-09-19 | 2022-09-19 | Preparation method of day lily biscuits |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211135802.4A CN115590045A (en) | 2022-09-19 | 2022-09-19 | Preparation method of day lily biscuits |
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| CN202211135802.4A Pending CN115590045A (en) | 2022-09-19 | 2022-09-19 | Preparation method of day lily biscuits |
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| CN106614947A (en) * | 2015-10-30 | 2017-05-10 | 青岛力天宏泰新能源科技有限公司 | Red bean-coix seed biscuit |
| CN110720493A (en) * | 2019-11-21 | 2020-01-24 | 浙江清华长三角研究院 | Chickpea sugar-control biscuit and preparation method thereof |
| CN112913882A (en) * | 2019-11-21 | 2021-06-08 | 湖南有吉食品有限公司 | Day lily matcha cookies and preparation method thereof |
-
2022
- 2022-09-19 CN CN202211135802.4A patent/CN115590045A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166759A (en) * | 2015-09-30 | 2015-12-23 | 广州施健生物科技有限公司 | Coconut powder containing high dietary fiber and application of coconut powder |
| CN106614947A (en) * | 2015-10-30 | 2017-05-10 | 青岛力天宏泰新能源科技有限公司 | Red bean-coix seed biscuit |
| CN105613681A (en) * | 2016-03-23 | 2016-06-01 | 布志刚 | Health care biscuits |
| CN106417465A (en) * | 2016-08-30 | 2017-02-22 | 河南梦想食品有限公司 | Coix seed-red bean biscuits and preparation method thereof |
| CN110720493A (en) * | 2019-11-21 | 2020-01-24 | 浙江清华长三角研究院 | Chickpea sugar-control biscuit and preparation method thereof |
| CN112913882A (en) * | 2019-11-21 | 2021-06-08 | 湖南有吉食品有限公司 | Day lily matcha cookies and preparation method thereof |
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